Preparation
Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them on the barbecue until the skin is burned and they get soft. Then peel them, place in 2 cups of water with a few drops from the lemon juice (The rest will go directly into the salad). Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.